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Ham? Prime Rib? Lamb? Chef Tom Jackson from ATBBQ.com has you covered this Christmas to make an impression at the dinner table.
A culinary institute trained chef, Chef Tom Jackson always brings it to the recipes he consistently develops and unveils on YouTube. Check out his fantastic and professionally produced videos by searching "allthingsbbq" on YouTube. Oh, and hit his Subscribe button!www.bbqradionetwork.com
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With her “meat scientist” credentialed certification from Iowa State University, Jess Pryles is going to unravel the myths and hesitations with frozen meats.
As a respected authority on Texas-style barbecue, Jess Pryles is also a co-founder of the Australasian Barbecue Alliance, designed and releases the JP Signature Edition Pitts & Spitts smoker, created an internationally- acclaimed line of meat seasonings under the Hardcore Carnivore® brand and has partnered and been ambassador for numerous brands including Kingsford Charcoal, Lone Star Beef, Gerber Legendary Gear and Texas Parks and Wildlife Foundation.
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Some outside the box Thanksgiving ideas as host Andy Groneman reminisces with the 2011 Junior World BBQ Champion, his daughter, Kaylin Groneman. You might be surprised at what comes up when they list their favorite Thanksgiving meals. Creativity is in no shortage with this family.
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Before you buy your next rack of ribs you owe to yourself to hear what Craig Sharry says about how you can get tricked into getting what you DON’T want. Craig Sharry is the Pitmaster of Texas Pepper Jelly Competition BBQ team out of Houston, TX. Craig is a 2-time World Champion at the Houston Livestock Show and Rodeo. Craig is also a 2-time winner of the San Antonio Stock Show & Rodeo BBQ Cook-Off, the 3rd largest sanctioned cook off in the United States where over 220 teams competed. He has won well over 80 Grand Championships and Reserve Grand Championships combined during his 15+ years of cooking. Many backyard BBQ enthusiasts and competition cookers all over the world have used his Texas Pepper Jelly, Rib Candy and Craig's Sauce in their BBQ cooking over the past 13 years.
Todd and Andy will also expand on the use of “jelly’s” in BBQ and what to consider before getting your next cooker, as well as a little bit about electric smokers.
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Mark Lambert is a 5-time Memphis in May World Champion, the 2017 American Royal World Champion in Ribs, and won the 2019 World Championship at the Houston Livestock Show and Rodeo. He also was the first runner up at the 2018 World Food Championship BBQ competition. Residing just outside of Memphis, Tennessee, Mark will tell you that his aim is to cook meat to blow your mind, not to taste like something you’ve had before. He is considered to be one of the best pork pitmaster's in the world! In this show Mark is going to talk about the real issue with pellet cookers (avoidable) and getting that great caramelization on your meat. Todd Johns will discuss with Andy how to glean from TV Pitmaster's and competition champions (like himself).
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Sterling Smith is 2022 World Barbecue Champion at the World Food Championships, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N’ Booty BBQ. Smith has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel’s World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams, and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Loot N’ Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.com
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Our guest this week made an in-person studio visit all the way from Australia. Brett Robinson is well known in Melbourne as one of the original adapters of U.S. style BBQ and led the charge for teaching, and it has become so popular in Australia. He's going to let us in on some flavor profiles for lamb and we get an explanation of why it is more popular there (because they are doing it right).
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Sunny Moody is the 2021 WFC Steak Category Champion and has received numerous awards, Grand Champion and Reserve Grand Champion plus multiple 1st place finishes in many categories in BBQ and Grilling. After a life altering diagnosis of a brain and spinal malformation along with MS, Sunny went through a major lifestyle transformation losing 80 pounds which ignited a fire inside her to become a certified nutrition coach and personal trainer. She now develops recipes some of which include wood, smoke, and seasonings to infuse flavor to create healthy options. Nothing gives her more satisfaction than teaching others how to create mouthwatering food through BBQ and Grilling.
Todd and Andy will be going through some delicious ideas for grilling fruit.
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Brad Leighninger of Getting’ Basted BBQ is the very definition of winning consistently. Winning pork at Memphis in May, winning the Jack Daniels Invitational, and back-to-back KCBS Team of the Year Championships (which he has won 3 out of 4 years), all of that while running multiple restaurants. He even took down last year's 2023 American Royal crown for chicken.
Brad has become the benchmark of consistency. In this episode Brad is going to get into some specifics of the hot ‘n fast revolution in barbecue and how you need to approach cooking this way in a drum.www.bbqradionetwork.com
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Brad Leighninger of Getting’ Basted BBQ is the very definition of winning consistently. Winning pork at Memphis in May, winning the Jack Daniels Invitational, and back-to-back KCBS Team of the Year Championships (which he has won 3 out of 4 years), all of that while running multiple restaurants. He even took down this year's 2023 American Royal crown for chicken.
Brad has become the benchmark of consistency. In this episode Brad is going to get into some specifics of the hot ‘n fast revolution in barbecue and how you need to approach cooking this way in a drum.
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"STRETCH" Rumaner is completely innovative and original, as his appearance on BBQ Pitmasters proved. A frequent guest of Guy Fieri (he’s part of the famous Mess Lords), and not just on Diners, Drive-Ins, and Dives, STRETCH is becoming a common fixture on Food Network shows. He is a wild man and is always a favorite of the show. He actually ziplined a whole hog into the American Royal for smoking. This show he is going to be talking about some of the other famous antics he is known for while cooking whole hogs at The American Royal.
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"STRETCH" Rumaner is completely innovative and original, as his appearance on BBQ Pitmasters proved. A frequent guest of Guy Fieri (he’s part of the famous Mess Lords), and not just on Diners, Drive-Ins, and Dives, STRETCH is becoming a common fixture on Food Network shows. He is a wild man and is always a favorite of the show. He actually ziplined a whole hog into the American Royal for smoking. This show he is going to be talking about some of the other famous antics he is known for while cooking whole hogs at The American Royal.
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BRAD COLTER & BREANA VIA are still pretty new to the BBQ scene but have taken off like a rocket in the last year. First they won the 1st Annual Made for KC Cookoff that awarded them a one year pitmaster residency at Kansas City’s new airport terminal. Just to show it was no fluke, they turned around and not only were invited to the famous Jack Daniels competition, they finished first in pork. What’s next for these two? How about an elaborate launch of their own YouTube Channel dedicated to raising YOUR game on the grill, in the smoker, in the kitchen AND behind the bar!?!
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Aaron Stoffer of THE REAL Man Meat BBQ is gaining a name for himself, not only as a competitor on the BBQ circuit, but for his line of rubs and sauces as well. Aaron wanted to talk about how to get perfectly done ribs every time, and as Todd said in the show, “He’s giving away a ton of secrets!”
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Chris Marks is a nationally recognized elite competition barbeque chef and barbeque business leader from Kansas City. He fills his calendar each year to teach backyard BBQ techniques across America. Catch one if you can!
Chris has won more than 50 national barbeque championships, and over 600 individual awards including the Jack Daniel’s World Championship BBQ Sauce Championship, and 8 Grand Championships at the Grand Daddy of them all, the American Royal in Kansas City.
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Our guest, Mike Erickson, a trained chef and high school culinary arts teacher in Texas, has embarked on a national quest to get high school kids involved in competitive barbecue. This is all about the National High School BBQ Association and how you (and your teen) can get involved. Scholarships and more are available to the kids that can really show their stuff.
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In the last 30 years Ray Lampe, a.k.a. "DR. BBQ", has become a legend in the BBQ community, dominating the BBQ competition circuit by winning dozens of competitions all across the country. He is one of the country's leading authorities on BBQ, grilling and tailgating with 10 books on the subject. Notes Andy and Todd consider him the O.G. of turning BBQ into profit without having a restaurant.
Ray has appeared on The Food Network, most recently on BBQ Brawl with Bobby Flay, as a judge and expert on "Tailgate Warriors w/ Guy Fieri", HGTV, CNN, Discovery, OLN, and is a regular guest on Sirius/XM radio. He has been featured in several publications including, Life Magazine, Maxim, Food & Wine, Men's Journal, USA Today, and The Wall Street Journal. Todd takes a bite out of potato salad and reveals some secrets to knocking it out of the park.www.bbqradionetwork.com
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Mark Lambert is a 5-time Memphis in May World Champion, the 2017 American Royal World Champion in Ribs, and won the 2019 World Championship at the Houston Livestock Show and Rodeo. He also was the first runner up at the 2018 World Food Championship BBQ competition. Residing just outside of Memphis, Tennessee, Mark will tell you that his aim is to cook meat to blow your mind, not to taste like something you’ve had before. He is considered to be one of the best pork pitmasters in the world! In this show Mark is going to talk about the real issue with pellet cookers (avoidable) and getting that great caramelization on your meat. Todd Johns will discuss with Andy how to glean from TV pitmasters and competition champions (like himself).
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LEVERAGING YOUR BBQ BY-PRODUCTS
When they talk about the best BBQ place in America, one name is ALWAYS in the conversation - 100 year old Big Bob Gibson's in Decatur, Alabama. Our guest, Chris Lilly, is a 4th generation partner of Big Bob's and is the head pitmaster of the their Competition Cooking Team, the winner of 17 World BBQ Championships in meat categories, holding a record 5 "Memphis In May" World Grand Championships. Lilly is a 2016 inductee into the Barbecue Hall of Fame and in 2019 he was presented with the 2019 Pioneer Award for his work in barbecue. Also, in 2020, Lilly was awarded the Legends of Barbecue Pitmaster Award by the National Barbecue Association. That's kind of what happens when you win 17 World Championships!
This episode Chris is going to dive into the plethora of BBQ by-products that you can leverage for a plethora of different delicious options.www.bbqradionetwork.com
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Our recent show (next one down in the queue) with 17x World BBQ Champion Chris Lilly alluded to a couple of recipes from his first book in 2009, "BIG BOB GIBSON'S BBQ BOOK". Here they are, from the man himself.
Want more recipes? Be sure to let us know!www.bbqradionetwork.com
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